How to Cook Thin Cut Ribeye Steak on Stove

Table of Contents

1. Introduction
2. Understanding Thin Cut Ribeye Steak
3. Ingredients and Equipment
4. Step-by-Step Cooking Process
5. What to Serve with Thin Cut Ribeye Steak
6. Conclusion
7. FAQs

Introduction

Imagine sinking your teeth into a perfectly cooked, juicy ribeye steak—its marbling melting in your mouth, complemented by a rich, buttery flavor. It's a culinary experience that every meat lover cherishes. While you might associate steak grilling with smoky summer nights, the truth is you can achieve that same mouthwatering perfection right in your kitchen using a stove. But what if your ribeye is on the thinner side? No need to fret! Thin cut ribeye steaks can be just as delectable when cooked properly.

Thin steaks often don’t get the same attention as their thicker counterparts, but they offer unique advantages like faster cooking times and affordability. In this guide, you will learn how to cook thin cut ribeye steak on the stove, achieving a gorgeous sear and juicy insides while also discovering tips for serving and storing. By the end of this post, you’ll be empowered to create restaurant-quality steak at home and explore new culinary delights with your loved ones.

We will cover everything, including the perfect temperatures and cooking techniques, to achieve that coveted restaurant-style steak at home using a stovetop. Let’s embark on this culinary journey together, inviting you to savor the experience of cooking with fresh, high-quality ingredients.

Understanding Thin Cut Ribeye Steak

Thin cut ribeye steaks, generally under 1 inch thick, are a great way to enjoy the rich flavors of ribeye without breaking the bank. The marbling—a delicate interspersing of fat within the lean meat—adds depth of flavor and tenderness, making this specific cut an excellent choice for pan-searing.

Historically, ribeye steaks were cut from the rib section of the cow and are well-loved for their tender texture and rich taste due to the marbling. Many chefs and home cooks alike appreciate that even a thin cut can deliver a robust flavor if cooked properly.

While it may feel tempting to overlook these thinner cuts, they are not to be dismissed. With the right techniques, they can yield results that will impress family and friends alike, validating your culinary prowess.

Ingredients and Equipment

Ingredients

1. Thin Cut Ribeye Steak (less than 1-inch thick)
2. Coarse Salt (to taste)
3. Black Pepper (freshly ground, to taste)
4. Vegetable Oil (for searing, with a high smoke point)
5. Unsalted Butter (adds richness)
6. Garlic (whole cloves, optional)
7. Fresh Herbs (like thyme and rosemary, optional)

Equipment

• Heavy-Bottomed Skillet or Cast Iron Pan: Essential for even heat distribution and achieving that desired sear.
• Tongs: For safely flipping and handling the steak.
• Instant-Read Thermometer: For checking the doneness of the steak.
• Paper Towels: To blot the steak dry before cooking.

Step-by-Step Cooking Process

Step 1: Prepare the Steak

The first step in cooking a delicious thin cut ribeye is to ensure the meat is well-prepared:

1. Bring to Room Temperature: Remove the steak from the refrigerator and let it sit for about 30 minutes. This step ensures even cooking, as cold steak can lead to a seared exterior but an undercooked interior.
2. Dry Off the Steak: Use paper towels to pat the steak dry. Removing excess moisture is crucial for achieving a good sear.
3. Season Generously: Flip the steak over and season both sides with coarse salt and freshly ground black pepper. If you enjoy complex flavors, consider adding garlic powder or other favorite herbs.

Step 2: Cooking the Steak

With your pan ready, follow these steps for cooking the steak:

1. Heat the Skillet: Place your heavy-bottomed skillet or cast iron pan on the stove over medium-high heat. Allow it to heat up until it is hot enough that a drop of water will sizzle and evaporate upon contact.
2. Add Oil: Once the skillet is hot, add a tablespoon or two of vegetable oil, swirling it around to coat the surface.
3. Sear the Steak: Carefully place the steak in the hot skillet without overcrowding. You should hear a vigorous sizzle—this indicates you're achieving a proper sear. Avoid the urge to flip it prematurely; let it cook undisturbed for about 1-2 minutes.
4. Flip and Brown: Using tongs, flip the steak to sear the other side for another 1-2 minutes. This initial high-heat searing both caramelizes the surface and locks in the juices.
5. Reduce Heat and Baste: After both sides are seared, reduce the heat to medium-low. Add a couple of tablespoons of unsalted butter, along with whole garlic cloves and fresh herbs like thyme and rosemary for flavor. As the butter melts, use a spoon to baste the steak with the melted butter, thus enhancing its flavor profile. Continue cooking until a meat thermometer reads your target doneness (remember to factor in resting time—internal temperature will rise about 5°F after removing from heat).
6. Check Temperatures: Here’s a quick reference for doneness:
   • Rare: 115°F to 120°F
   • Medium-Rare: 120°F to 125°F
   • Medium: 130°F to 135°F
   • Medium-Well: 140°F to 145°F
   • Well Done: 150°F to 155°F

Step 3: Let It Rest and Serve

After reaching your desired temperature, it’s crucial to let the steak rest for about 5 minutes before slicing. This allows the juices to redistribute throughout the meat, enhancing the overall flavor and tenderness.

To serve, slice the ribeye against the grain—this helps ensure tenderness with every bite. Arranging the sliced steak on a warm plate garnished with the roasted garlic and fresh herbs used during cooking adds an appealing touch.

Cooking Tips for Mastering Thin Ribeye Steaks

1. Patience with High Heat: Always ensure your skillet is hot enough before adding the steak. A sizzling sound upon contact indicates readiness.
2. Watch the Clock: Thin cuts can cook quickly. Keep an eye on both the cooking time and the internal temperature to avoid overcooking.
3. Experiment with Flavors: While simple salt and pepper seasoning is exquisite, trying marinades or spice blends specific to your tastes can elevate your cooking game.
4. Storage Options: If you have leftovers, make sure to refrigerate the steak in an airtight container for up to four days or freeze it for later use.

What to Serve with Thin Cut Ribeye Steak

Pairing your succulent ribeye steak with complementary side dishes can enhance the meal experience. Here are some delicious suggestions:

1. Creamy Mashed Potatoes: Their richness pairs beautifully with the steak’s flavor.
2. Garlic Roasted Vegetables: Add a healthy element while keeping things flavorful.
3. Fresh Salad: A refreshing garden salad offers a balance against the richness of the meat.
4. Steak Sandwiches: Utilize leftovers in a hearty sandwich, enhanced with toppings like caramelized onions and cheese.

Conclusion

Cooking a thin cut ribeye steak on the stove can provide a delightful culinary experience at home. By following the outlined steps—prepping the steak, searing it to perfection, and allowing it to rest—you can create a dish that's not only satisfying but truly restaurant-worthy. Next time you find yourself at the grocery store, we invite you to explore the quality ribeye collections available through Land and Sea Delivery, where fresh, premium cuts await your culinary expertise.

For your convenience, you can order fresh meats delivered directly to your door through our Home Delivery Service.

Alternatively, check out our full Shop Collection to find an array of delicious, high-quality ingredients perfect for cooking refined dishes at home.

FAQs

What is the best way to season a thin cut ribeye steak?

• A simple seasoning of coarse salt and freshly cracked pepper works wonders. However, adding garlic powder or other herbs can enhance flavor.

How long should I let the ribeye rest before cooking?

• Allow the ribeye to sit at room temperature for about 30 minutes to ensure even cooking.

What type of pan should I use to cook a ribeye on the stove?

• A heavy-bottomed skillet or cast-iron pan will give you the best results by providing even heat distribution.

How do I achieve a perfect sear on my ribeye steak?

• Preheat the pan until it’s very hot before adding the steak, and do not move it for the first couple of minutes to allow a crust to form.

What is the recommended cooking time for a ribeye steak on the stove?

• For a medium-rare steak, cook for approximately 4-5 minutes per side, adjusting as necessary for the thickness of the steak.

How do I know my ribeye is cooked to the desired doneness?

• Use an instant-read thermometer to check internal temperatures, stopping at your target doneness.

Should I use butter or oil when cooking a ribeye on the stove?

• It’s best to start with oil for searing due to its higher smoke point, then add butter for flavor towards the end of cooking.

Savor Your Cooking Adventure!

With each steak you prepare, you not only celebrate quality meat but also the art of cooking. Dive deep into using our cooking tips and explore new flavors. Happy cooking, and may every bite bring joy and satisfaction to your table!